You don’t want to miss this!!!

We are having a big fall sale…

Wednesday, October 7th  &

Thursday, October 8th!!!

Our $3.99# Whole Prime Rib will be back for this event…

Mark these dates on your calendar!

The weather is getting colder

(All of us from Wisconsin know this!)

Now is a perfect time to fill up

your cupboards & freezer!!!

Maple-Planked Brie with Garlic and Roasted Peppers
submitted by Chubby (From the big green egg website)

1 maple plank, soaked (at least 4 hours)
2 small wheels Brie (1/4 pound each)
1/4 cup olive oil
6 to 8 cloves of garlic, chopped
2 green onions, finely chopped
1 roasted red bell pepper, peeled, seeded and finely chopped
1 jalapeno pepper, seeded and minced (optional)
2 tbsp chopped fresh thyme
2 tbsp balsamic vinegar
Black pepper and salt to taste

• Set the EGG® up for direct cooking at 400°F.
• Scrape rind off top of each wheel of brie to expose cheese and set aside.
• On a stovetop, heat olive oil in sauté pan and add garlic, cooking until softened but not browned. Add green onions, peppers, thyme, vinegar and sauté for 5 minutes, stirring occasionally. Remove from heat and add salt & pepper to taste.
• Place the maple plank on the grid for about 8 minutes. Divide the pepper mixture evenly on top of Brie wheels and place on plank.
• Bake for 8 to 10 minutes until the cheese begins to melt.

Serve with slices of crusty bread or crudités.

Lemon Butter Chicken breasts

Whole skin on  bone-in chicken breasts

Butter

Fresh lemon

Hahn’s Feather and Fowl Seasoning

Set grill up for direct heat cooking at 350 degrees.

Raise skin on chicken, but leave attached. Put slices of butter on chicken. Slice lemon into wedges and squeeze lemon over butter. Put skin back down over butter and lemon.

Place on grill with the butter side up. Put Hahn’s feather and fowl seasoning on chicken. Cook with the butter side up for 2/3 of the cooking time. Then turn over and finish cooking.

Chicken is done when internal temperature is 165 degrees.

Delicious!